Originally Posted by landarc
I always cook at least a couple of large pieces of meat on the UDS. Be it two briskets, or a brisket and a couple of butts. I see it as wanting to have at least 25 pounds of meat in the UDS to get proper cooking conditions.
I always wanted to do that on my UDS. My first question is I guess at what temp do you smoke them at?
And 2) Pork on top or Beef on top grate?